Indonesian Coconut Rice

Indonesian Coconut Rice

2 tbsp organic canola oil
1 yellow onion, minced
3 garlic cloves, minced
4 scallions minced
1 tbsp grated fresh ginger
1 teas ground turmeric
1 teas ground cinnamon
1 teas dry mustard
1/2 teas hot red pepper flakes
1/4 teas ground cloves or allspice
2 teas sugar, or to taste
4 cups cooked brown rice
1 cup shredded coconut
Salt and freshly ground black pepper

Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes. 

Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes.

 Add the rice and stir to mix evenly. Gently stir in the coconut. 

Season to taste with salt and pepper and heat until hot.

Cover, and set aside for 5 minutes before serving.

 Note: I added a little broth to moistened the rice. 4 servings